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Pain a L'ancienne

uma iyer <uma_iyer2001@yahoo.com>
Sun, 26 Jan 2003 05:15:17 -0800 (PST)
v103.n006.14
Hi,
I seem to hit a hurdle everytime I make Peter Reinhart's Pain a L'ancienne. 
The dough does not rise, even if left at room temperature for 6 hrs after 
refrigeration. It seems fine if I use cool water instead of ice cold water.

What could I be doing wrong?

Uma